I’m not authority by all means. Just someone who’s cross-breeding peppers at home, and had to read about this stuff to know if my goal (four custom pepper varieties) is even viable with the varieties I have at hand.
The reason I used species names is because it’s cleaner — plenty species have multiple cultivars, cultivars often have local names, and some of those don’t even have an English name.
so I’ll take everything you said has fact
Please, don’t. It’s good to check info people mention in social media.
Info on diverging 17mya: https://www.scientificamerican.com/article/feel-the-burn-new-world-chilies-traced-back-nearly-17-million-years/
Biggest clade diversity being in the Andes: check this map, focus on Bolivia. The association between clade diversity x geographical origin is a common rule of thumb biologists (and linguists) follow.







I like measuring things. Probably a carryover habit of my first uni (Chemistry), but the end result tends to be more predictable, and it helps me to avoid dumb mistakes from lack of attention.
For some things there’s a bit more leeway to eyeball things; for example, if I’m adding water to dough I’ll probably eyeball it. (Specially as hydration tends to behave weirdly in rainy days, so it’s better to go by texture than by fixed amounts.) But I’m certainly not eyeballing the amount of salt that goes in the polenta, rice or meats.
Side note I hate that Reddit oversimplification where people seem to believe cooking allows eyeballing but baking doesn’t. It stinks mental laziness; I think in both cases there’s some room for eyeballing, and some for precision.